Two bean tofu chili Recipe

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Two bean tofu chili

Artist:	_	Yield:	12
Categories:	Asian, Chili, Chinese, Entrees, Ethnic, Herbs & Spices, Tofu, Vegetarian	Rating:	0
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Ingredients:

1 1/2	cup	Black turtle beans
19	oz	Tofu
1	small	Can tomato paste, 5 ?oz
2	tbsp	Soy sauce
2	tbsp	Dijon mustard
		3 ea Garlic cloves, chopped
2	tsp	Oregano
1/4	cup	Dry red wine
2	tsp	Basil
1/2	cup	Vegetable oil
1	cup	Onions, chopped
3	each	28 oz cans tomatoes, undrain
1/4	cup	Chili powder
1 1/2	tbsp	Cumin
1	can	Red kidney beans, 14 oz
1/2	cup	Italian parsley, chopped
1/4	cup	Cilantro, chopped
		Salt & pepper, to taste

Procedures:

1	Soak the black beans.
2	Freeze, thaw & squeeze out the tofu, then tear into pieces.
3	In a mixing bowl, whisk together half the tomato paste, soy sauce, mustard, garlic, oregano, red wine & basil.
4	Add the tofu & stir to coat.
5	in a large pot, saute the tofu mixture in half the oil until the liquid has been absorbed & the tofu browned.
6	Remove from the heat.
7	In a small pot, saute the onion in the remaining oil until transparent.
8	Add to the tofu mixture.
9	Also add the tomatoes, the rest of the tomato paste, chili powder, cumin, salt & pepper.
10	Also add the black beans.
11	Simmer on low heat for 30 to 40 minutes until the beans are tender.
12	Add the kidney beans & cook another 10 minutes.
13	Add parsley & cilantro & cook for 5 minutes.
14	Check seasonings & serve with cornbread.
15	"tofu: a recipe booklet produced by the ontario soybean growers marketing board"